Randy Mayor; Lydia DeGaris-Pursell
1 3/4 cups (serving size: 1 tablespoon)

Serve this pungent, salty spread with baguette slices and crudités: fennel slices, radishes, celery, carrot sticks, and red and yellow bell pepper pieces.

How to Make It

Step 1

Heat the oil in a saucepan over medium heat. Add onion; cook 8 minutes or until soft, stirring frequently. Stir in thyme and garlic; cook 2 minutes, stirring frequently. Stir in wine and vinegar. Bring to a boil; reduce heat, and cook 8 minutes or until most of liquid evaporates, stirring occasionally.

Step 2

Place the onion mixture in a food processor. Add the olives and the black pepper, and process until smooth, scraping down the sides of bowl.

Ratings & Reviews

LangstonE's Review

November 06, 2010